"Brother Gun, really don't you want to go over and have a look?"

"Brother Gun, it's good to cheer up. ”

Fang Hong rolled his eyes: "The forty-year-old master has been famous in the industry for more than ten years, and he still needs me to cheer him up......"

The cooking method is good at burning, stewing, and steaming, while there are few fried and stir-fried vegetables, heavy oil, heavy color, and heavy fire.

One of the larger ones, and the one that everyone is more familiar with, is the braised one.

"Zhang Guangshun is one of the best in the Hui cuisine industry, and there should be no problem with his craftsmanship passing the level of Argentina. ”

"Brother Gun, are you going to pet the cat in this place for a day?"

Fang Hong looked at the mahjong: "You go and try it?"

How could the mahjong general make it easy for people to masturbate, when they met yesterday, mahjong took the initiative to jump into Fang Hong's arms, and today he stood on the fence of the station, with an expression that this is all my great country.

"Mahjong is not suitable for masturbation, mahjong is too muscular. ”

Fang Hong: "We have something to do today." ”

"What's the matter?"

"Look. ”

In the open space of the station, piles of cypress branches and sawdust are piled up.

"It's going to be smoked bacon!"

"SC bacon belongs to Sichuan cuisine, there are three methods, one is to hang up and air dry, belongs to wind meat, the other is to hang it on the stove and smoke it, and the third is to bake it and then air dry. Now that everyone uses gas and natural gas stoves, the second method is rarely seen. ”

Of the three methods, to make the flavor, the first one is the most difficult, because there is no smoke, and to achieve that characteristic aroma, it requires special care and special pickling recipes, and it is not easy to preserve for a long time.

"Many places in the country have their own bacon practices, SC bacon is also divided into several different genres, the way of smoking is different in various places, as far as I have eaten, the best taste is the bacon of mianyang and deyang in northern Sichuan, the bacon with the strongest smoked flavor is the bacon from nanchong to the mountain city, and the bacon with the strongest flavor is the bacon of CD, and the bacon of Liangshan is the strongest, and the bacon eating method is also different in various places. ”

"What I'm making today is Xiahe vegetable bacon from northern Sichuan to the east, but I want to improve it so that they have the taste of bacon in northern Sichuan, which is very troublesome to make. ”

In fact, there are many schools of SC's bacon, including Liangguang school, Hakka school, Jiangxi school, Hubei school, Shaanxi school, Xiangxi school and fusion and reform. If we take the most mainstream bacon practice of SC, the biggest difference between SC bacon and other regional bacon such as Hunan bacon is that SC bacon is heavier on spices.

You can't even imagine that Jianmen also produces ham, which is similar to Jinhua ham, and the practice is also modeled after the practice of Zhejiang Province.

In fact, the common people who make bacon themselves are generally not aware of these, which also shows the characteristics of Sichuan cuisine.

There was a period of time before, the people of the whole country paid special attention to food safety, and there were idle people who had nothing to do pretending to be experts and grinning everywhere, among which some people said that bacon nitrite exceeded the standard and was not suitable for consumption.

In fact, the reason for exceeding the standard is because of the addition of colorants in industrial smoking, and the bacon smoked by itself is absolutely safe, and it is rich in various trace elements, which is actually a big supplement.

"Our meat has been marinated overnight in advance, and when it is marinated, we need salt, peppercorns, and orange peel. Fang Hong took out a piece of meat from the bucket: "After salting, the meat will come out of the water, salting has the effect of dehydration, so that the blood in the meat flows out with the water, so that the texture of the bacon is clear and beautiful, the inside of those meats is black, it is because there is no marinated water, of course, Daliangshan likes that kind of flavor, so this step is deliberately not done, and some places need to be marinated for more than ten days, and they are dried every day." ”

It depends on what you need, the longer you marinate, the more fragrant it will be after smoking, but the taste will be reduced, and it will become very chai, but the fragrance can be made up with spices, so Fang Hong is not ready to marinate for so long.

Set up the shelf and put the bacon on it: "Fix the swishing today, you can roast the fire." ”

"Brother Gun, is there anything special about smoking?"

"Of course there is, anyway, it's still a long time, so I'll tell you slowly. ”

"You see, if you put the meat on it now, if it has been smoked for a long time, the skin will be facing down, and if it has been smoked for a short time, the skin will be facing up. "Fang Hong uses the way of skin facing up.

"Everyone should pay attention to the fact that smoking is a long process, and there must be someone watching, not an open flame. "If there is an open flame, the bacon will be blackened or even burned.

Originally, it was smoked meat, and when the temperature of the meat rises, oil will drip down, and it will easily catch fire.

The entire shelf separated by meat is covered with cypress branches and leaves, and once the lard drips on, it will ignite in a moment, so someone has to keep an eye on it at all times.

"In most ways, the meat is cooked directly at the time of smoking, and a few are smoked for a period of time and then hung up, allowing the chemical reaction to cook the meat over a long period of time, and this process can last for three months. ”

Fang Hong didn't have time to wait that long, these bacon could be used in the later games, so they had to be smoked directly.

In fact, Westerners don't hate bacon so much, American bacon is hated by everyone because they make it badly, and Canadian bacon is much more delicious than American bacon.

However, there is a problem with the practice of Westerners, and bacon is easy to cause cancer.

Their bacon is the nitrite overload of the True Twenty-Eight Sutra.

It had been baking for two hours, and Fang Hong had to be careful not to let them burn at any time, and this smoke also floated over the village, and many tourists came to see it smelling the smell, and some leisure cooks also came over.

At this time, Fang Hong was stuffing sweet potatoes under the ashes.

"Brother Gun, this sweet potato must be delicious. ”

"Our practice is similar to roasted sweet potatoes, but it is not called roasted sweet potatoes, it is called rake sweet potatoes, and the word rake ears means soft and glutinous. It's fragrant. ”

"Brother Gun's smoked bacon was all onlookers. ”

"I just like to see these foreigners who have never seen the world. ”

Fang Hong was happy: "Let them see, even if they know what I want to cook, they are helpless, not to mention that they don't know." ”

"Brother Gun, are the sausages you poured also for the competition?"

"It's a waste to give them food, it's smoked and eaten by myself. Fang Hong: "In Europe, the sausage culture is also very strong, but it is regarded as not on the table, just like dog meat, delicious, but not on the banquet." ”

Of course, sausage fanatics led by Germany certainly disagree with this statement, but how much better food can Germany eat than Interland, I don't see that there is no German team in this competition.

"Brother Gun, let's have a plate of cured meat and steam, scare them to death!"

Fang Hong shrugged: "That's Hu Nan cuisine, it's not time to show the eighteen kinds of martial arts, win them, Sichuan cuisine is enough." ”

"Bacon must be fried, what is the difference between bacon that is not fried and salted fish. ”

"Nonsense, bacon must be used for steaming, where does the taste of unsteamed bacon come from!"

"Yes. Fang Hong: "Before the game started, the fried party and the steamed party were fighting, what is the difference, I won't tell you what parts can be used and what parts can't be used, lest you guess what I'm going to cook." ”

Fang Hong smoked the whole pork, one front leg and one hind leg, half a pig's head, a whole column of pork ribs, as well as five flowers, loin, two knives and three knives, and a sitting pier.

Fang Hong took out the sweet potatoes that had been stuffy for a long time with a branch: "These things, just come out for the competition at that point, and the rest are the rations for the next ten days or so in our station." ”